The White Hart
A vibrant village pub and restaurant situated in an historic Tudor Chantry House, The White Hart's dramatic antique features such as the great hall and minstrel's gallery (now the dining room) have been well preserved. Favouring local and seasonal produce, owners Mark and Kay Chandler source from the surrounding farms and estates, as well trade surplus fruit and vegetables from the pub's large kitchen garden for other local ingredients. All dishes are prepared on site, including bread and pasta using flour from the local mill. The modern British menu includes baked, roasted garlic custard with mushroom and thyme toastie, wild line-caught seabass with crab tortellini and crab bisque, and an extensive English cheese list. Try these with accompanying wines of the month from small, specialist vineyards.